Spinach Oat Wraps
Spinach Oat Wraps
Ingredients
- 100 g porridge oats, rolled
- 50 g baby spinach
- 200 ml water
- 1/2 teaspoon fine salt
- 1 teaspoon olive oil, as needed, for cooking
Instructions
- 1
Place the 100g of rolled porridge oats into a blender and blend until they reach a fine, flour-like consistency.
⏱️ 2 min
- 2
Add the 50g of baby spinach, 200ml of water, and 1/2 teaspoon of fine salt to the blender with the oat flour. Blend again until you have a smooth, vibrant green batter. The batter will thicken as it rests; add small splashes of water to loosen it as needed during cooking.
⏱️ 3 min
- 3
Heat a small amount of olive oil (about 1/4 teaspoon per wrap) in a non-stick pan over medium heat.
⏱️ 1 min
- 4
Pour in a portion of the batter (approximately 1/4 of the total batter for each wrap) into the hot pan. Gently swirl the pan or use the back of a spoon to spread the batter evenly, forming a wide, flat surface.
⏱️ 1 min
- 5
Cook the wrap for 3 to 4 minutes on the first side, or until the edges begin to crisp, the surface looks set, and it is sturdy enough to flip without breaking.
⏱️ 4 min
- 6
Carefully flip the wrap and cook for another 3 to 4 minutes on the second side, until it is cooked through and lightly golden brown.
⏱️ 4 min
- 7
Remove the cooked wrap from the pan and place it onto a wire rack to cool completely before using or storing. Repeat with the remaining batter, adding more olive oil to the pan as needed for each wrap.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach Oat Wraps
- 100 g porridge oats, rolled
- 50 g baby spinach
- 200 ml water
- 1/2 teaspoon fine salt
- 1 teaspoon olive oil, as needed, for cooking
Instructions
- 1
Place the 100g of rolled porridge oats into a blender and blend until they reach a fine, flour-like consistency.
⏱️ 2 min - 2
Add the 50g of baby spinach, 200ml of water, and 1/2 teaspoon of fine salt to the blender with the oat flour. Blend again until you have a smooth, vibrant green batter. The batter will thicken as it rests; add small splashes of water to loosen it as needed during cooking.
⏱️ 3 min - 3
Heat a small amount of olive oil (about 1/4 teaspoon per wrap) in a non-stick pan over medium heat.
⏱️ 1 min - 4
Pour in a portion of the batter (approximately 1/4 of the total batter for each wrap) into the hot pan. Gently swirl the pan or use the back of a spoon to spread the batter evenly, forming a wide, flat surface.
⏱️ 1 min - 5
Cook the wrap for 3 to 4 minutes on the first side, or until the edges begin to crisp, the surface looks set, and it is sturdy enough to flip without breaking.
⏱️ 4 min - 6
Carefully flip the wrap and cook for another 3 to 4 minutes on the second side, until it is cooked through and lightly golden brown.
⏱️ 4 min - 7
Remove the cooked wrap from the pan and place it onto a wire rack to cool completely before using or storing. Repeat with the remaining batter, adding more olive oil to the pan as needed for each wrap.
⏱️ 1 min